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undergraduate thesis
Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:108996
Bavrka, Katarina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Fruits and Vegetables Preservation and Processing

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Bavrka, K. (2023). Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:108996

Bavrka, Katarina. "Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:108996

Bavrka, Katarina. "Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:108996

Bavrka, K. (2023). 'Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 05 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:108996

Bavrka K. Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 August 05] Available at: https://urn.nsk.hr/urn:nbn:hr:159:108996

K. Bavrka, "Senzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:108996

Metadata
TitleSenzorska procjena trodimenzionalno ispisanih proizvoda na bazi jagode i maginje
Title (english)Sensory evaluation of fruit-based 3D printed products
AuthorKatarina Bavrka
MentorDanijela Bursać Kovačević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Fruits and Vegetables Preservation and Processing)
Zagreb
Defense date and country2023-09-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Istraživanje je provedeno sa svrhom određivanja utjecaja dodatka različitih zaslađivača na senzorska svojstva trodimenzionalno (3D) ispisanih proizvoda na bazi jagode (Fragaria ananassa × Duch) i maginje (Arbutus unedo L.) s ciljem razvoja inovativnih funkcionalnih te potrošačima prihvatljivih proizvoda. Korišteno je 8 zaslađivača (saharoza, fruktoza, ksilitol, eritritol, javorov sirup, sirup od datulje, agavin sirup te stevija i eritrit) u dvije različite koncentracije, te je za usporedbu pripremljen i kontrolni uzorak bez zaslađivača. Metodom kvantitativne deskriptivne analize senzorsku procjenu proveo je senzorski panel ocijenivši ukupno 12 senzorskih deskriptora koji su se odnosili na svojstva boje, mirisa, arome, okusa i izgleda. Svi rezultati su objedinjeni i prikazani grafički te statistički obrađeni metodom analize glavnih komponenata. Zaključeno je da više koncentracije zaslađivača imaju veći pozitivan utjecaj na poželjna senzorska svojstva 3D ispisanih proizvoda što se osobito odnosi na uzorke s dodatkom javorovog sirupa, agavinog sirupa, saharoze i fruktoze.
Abstract (english)
The research was conducted with the aim to evaluate influence of different sweeteners on the sensory properties of three-dimensional printed (3DP) products based on strawberry (Fragaria ananassa × Duch) and strawberry tree fruit (Arbutus unedo L.) to develop innovative functional products attractive to consumers. Eight sweeteners (sucrose, fructose, xylitol, erythritol, stevia, erythritol, syrups of maple, date and agave) were used at two different concentrations, with control sample without sweeteners for comparison. Using the method of quantitative descriptive analysis, sensory evaluation was performed by panel that evaluated total of 12 sensory descriptors on the attributes of color, odor, aroma, taste, and appearance. All results were presented graphically and statistically using the principal component analysis. Higher concentrations of sweeteners were found to have a greater positive impact on the desirable sensory properties of 3DP products, which was particularly true for samples with the addition of maple syrup, agave syrup, sucrose, and fructose.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:108996
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-30 08:29:22